How do you make chocolate sheet cake better? Just add this brown butter frosting.
Come for the chocolate sheet cake recipe—no mixer needed! practically one bowl! big chocolate flavor!—stay for the brown butter frosting. The delicate nutty taste of brown butter shines through this rich buttercream due to dry milk powder, commonly found in the baking aisle of almost every grocery store. Toasted until deeply golden, milk powder becomes a concentrated source of milk solids , making the flavor that much bigger, bolder, and better.
Stirring the cocoa powder with hot water before whipping it into the cake batter does two important things: 1. The heat “blooms” the powder, bringing nuanced flavors to the surface; and 2. It sidesteps the need to sift your cocoa, an extravagantly messy and annoying step. You’re welcome. All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
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